6–8 months
Oat and banana porridge
BreakfastPrep 4 minCook 10 minPortions: 1
Ingredients
- 2 tablespoons of fine rolled oats, labelled gluten-free
- 150 ml water
- 1/2 ripe banana
Method
- Cook the oats in the water over a low heat, stirring often, until completely soft.
- Mash the banana in a separate bowl with a fork until no lumps remain.
- Stir the mashed banana into the porridge; add no sugar.
- Let it cool and check the temperature before serving.
Texture
Soft and thick enough to stay on the spoon, with no firm oat flakes and no lumps of banana left.
Serving
Serve warm. Banana darkens on standing, so serve it straight after mixing.
Preparing for choking safety
No lump of banana may remain — mash it well — and no oat flake may stay firm.
Key nutrients
FibreProteinCarbohydratePotassium
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
Collections this recipe appears in
Similar recipes
Oat porridge
6–8 months · Breakfast
Prep 2 min · Cook 8 min
Well-cooked egg mash
6–8 months · Breakfast
Prep 2 min · Cook 10 min
Semolina porridge
6–8 months · Breakfast
Prep 2 min · Cook 10 min
Rice porridge
6–8 months · Breakfast
Prep 3 min · Cook 25 min
Bulgur porridge
6–8 months · Breakfast
Prep 3 min · Cook 20 min
Oat and pear porridge
6–8 months · Breakfast
Prep 6 min · Cook 15 min
Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.